Originally Posted by thisbuds4u
He also highly suggusted to not add fruit to the carboy but to ferment the fruit in another bucket setup as what takes place in your 1st stage.
This solution sounds intriguing but I would want to know a lot more about the process. It sort of reminds me of Clutch by New Belgium. Are you using wine or ale yeast to ferment the fruit in the second container? If wine, do you need to kill that yeast before you mix the two? Or combine and age a bit together?
As a general rule, I take LHBS advice with a grain of salt. For example, my LHBS didn't have blueberry extract so he suggested that instead of putting 3 pounds of blueberries in, I should make my own extract by pouring vodka over my berries and let them sit for a week or two, then just add the flavored vodka at bottling time. Does it make any sense that the flavored vodka would somehow get more flavor out of those berries than adding them directly? Also, there is no fermenting going on there so it seems pretty reasonable that you would be also adding an incalculable amount of sugar at bottling. How is that not a recipe for disaster?